Fregola Pasta with Broccoli Pesto

Fregola Sarda is pasta from Sardinia. 'Fregare' means 'to rub', and by rubbing coarse semolina pasta with water, a type of crumb is created. The pasta is then dried and subsequently roasted in the oven, which gives it a rich, earthy flavour. I use this pasta for a delicious family dish, packed with vegetables such as broccoli, courgette, and onion. The pasta is flavoured with broccoli pesto and sweet roasted cherry tomatoes.

Cherry tomatoes, broccoli, courgette, white onion, garlic, fresh basil, sage, thyme, cashew nuts, mature cheese, Parmesan cheese, cream, fregola pasta (wheat flour), organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, noten.

Microwave

Heat the fregola loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).

Oven — 200°C, 15-25 minMarleen's choice

Preheat the fregola covered with an oven-safe dish or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy158,5 kcal

Fat7,8 g

of which saturated2,17 g

Carbohydrates14,71 g

Dietary fibre1,45 g

Protein5,38 g

Salt0,23 g

Average weight: 540 g

Last on the menu on 20 August 2026. View current menu →

Fregola Pasta with Broccoli Pesto

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